Donut Muffins Recipe: Easy Cinnamon Sugar Baked Donuts Guide

If a cinnamon-sugar donut and a tender bakery muffin had a cozy weekend project together, you’d get these Donut Muffins. They’re soft and cakey, lightly spiced, and dressed in a buttery cinnamon-sugar coat that crackles gently with every bite. The best part? They come together easily in a standard muffin tin—no dough resting, no frying, just pure comfort baked right in your oven.

In this recipe, you’ll make a simple batter that tastes like classic old-fashioned donuts, bake it into fluffy muffins, and finish with a buttery dip and a roll in cinnamon sugar. Expect a warm kitchen, a beautiful aroma, and muffins that taste like a trip to your favorite donut shop. If you’ve been craving something nostalgic, cozy, and impressively simple, this is your new go-to treat.

What Makes These Donut Muffins Irresistible

These muffins bring together the best of two worlds: the nostalgic flavor of a cake donut and the ease of a one-bowl muffin. The crumb is tender and plush, with just enough nutmeg to deliver that classic donut-shop vibe. They bake up quickly, finish with a playful tumble in cinnamon sugar, and stay delicious for days. No frying, no fuss—just pure, cozy satisfaction in under an hour.

Gather Your Donut Muffin Ingredients

For the muffins (makes about 12 standard muffins):

• 2 cups (240 g) all-purpose flour — Provides structure for a light, cakey crumb.
• 1 cup (200 g) granulated sugar — Sweetens the batter and helps the tops caramelize slightly.
• 2 teaspoons baking powder — Lifts the muffins for a domed, tender rise.
• 1/2 teaspoon baking soda — Works with the acidity in dairy for extra tenderness.
• 1/2 teaspoon fine sea salt — Balances sweetness and sharpens flavor.
• 1 teaspoon ground cinnamon — Adds warmth that pairs beautifully with the topping.
• 1/2 teaspoon ground nutmeg — The signature “donut” spice; a little goes a long way.
• 2 large eggs — Bind the batter and enrich the texture.
• 1 cup (240 ml) whole milk or buttermilk — Moisture and tenderness; buttermilk adds a slight tang.
• 1/2 cup (113 g) unsalted butter, melted and cooled — Richness and a soft crumb.
• 2 teaspoons pure vanilla extract — Deepens the donut-shop flavor.

For the cinnamon-sugar finish:

• 6 tablespoons (85 g) unsalted butter, melted — Helps the sugar coating cling and adds richness.
• 1/2 cup (100 g) granulated sugar — The base of that sparkly, classic donut topping.
• 1 to 1 1/2 teaspoons ground cinnamon — Adjust to taste for a cozy, spiced finish.

Optional vanilla glaze (if you prefer a glazed donut look):

• 1 cup (120 g) powdered sugar — Dissolves into a smooth, glossy glaze.
• 2–3 tablespoons milk — Thins the glaze; add gradually to reach drizzle consistency.
• 1/2 teaspoon vanilla extract — Rounds out flavor with a sweet, familiar aroma.
• Pinch of salt — Keeps the glaze from tasting flat.

Tip: If possible, measure flour by weight for consistency. If using cups, gently spoon flour into the cup and level off to avoid packing.

How to Make Donut Muffins, Step by Step

1. Preheat and prep: Heat your oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or baking spray, or line with paper liners. If you love a crisp exterior, skip the liners and grease the pan well.
2. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly blended. This helps prevent pockets of baking powder or spice in the finished muffins.
3. Mix wet ingredients: In a separate bowl or large measuring cup, whisk the eggs, milk (or buttermilk), melted butter (cooled slightly), and vanilla until smooth and cohesive.
4. Bring the batter together: Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined. A few small lumps are fine. Avoid overmixing—it can make the muffins tough.
5. Rest the batter (briefly): Let the batter sit for 5 minutes. This short rest hydrates the flour and helps the muffins bake up higher and fluffier.
6. Fill the pan: Divide the batter evenly among the muffin cups, filling each about 3/4 full. An ice cream scoop makes this tidy and consistent.
7. Bake: Slide the pan into the oven and bake for 15–18 minutes. The muffins are ready when the tops spring back lightly to the touch, a toothpick comes out clean, or the center reaches about 205°F (96°C) on an instant-read thermometer.
8. Cool briefly: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack. They should still be warm for the topping—warm muffins hold the coating best.
9. Make the cinnamon-sugar: In a shallow bowl, stir together the sugar and cinnamon until evenly speckled.
10. Coat the muffins: Melt the butter in a small bowl. Working one at a time, dip the top (or the entire muffin for extra indulgence) lightly into the butter, then roll or sprinkle with the cinnamon sugar. Use a gentle touch—you want a sparkling coat, not a soggy top.
11. Optional glaze: If glazing instead of coating, whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth. Drizzle over slightly warm muffins and let it set for a few minutes.
12. Serve: Enjoy warm for peak coziness. The cinnamon-sugar exterior will be crisp and fragrant, and the inside will be tender and donut-like.

Prep, Bake, and Rest: Timing at a Glance

These Donut Muffins are wonderfully weeknight-friendly. Here’s what to expect:

• Prep time: About 15 minutes (including mixing and briefly resting the batter)
• Bake time: 15–18 minutes
• Cooling and coating: 10 minutes
• Total time: Approximately 40–45 minutes
• Yield: About 12 standard-sized muffins

The muffins are ready to enjoy as soon as they’re coated and cool enough to hold—still warm is ideal. If you’re glazing, give them 5–10 minutes to set so the glaze doesn’t smudge.

Helpful Tips for Bakery-Style Results

• Mind the mixing: Stir just until the flour disappears. Overmixing develops gluten and can make the muffins chewy instead of soft.
• Use buttermilk for extra tenderness: It reacts with the baking soda to create a loftier crumb. No buttermilk? Add 1 tablespoon lemon juice or vinegar to a 1-cup measure, fill with milk, rest 5 minutes, and use.
• Control the spice: Nutmeg gives that classic donut flavor; if you prefer milder spice, reduce to 1/4 teaspoon. Love cinnamon? Add another 1/2 teaspoon to the batter.
• Go light with the butter dip: A quick dip or brush is enough. Too much butter can make the topping greasy or cause the sugar to dissolve.
• Mini muffin option: Bake in a mini muffin tin at the same temperature for 10–12 minutes. Toss warm minis in cinnamon sugar for bite-size “donut holes.”
• Air fryer trick: Reheat leftover muffins in an air fryer at 320°F (160°C) for 2–3 minutes to re-crisp the topping.
• Line or not: Liners make cleanup easy; a greased, unlined tin gives a slightly crisper exterior. Choose based on your texture preference.
• Make ahead and freeze: Cool completely, skip the coating, and freeze up to 2 months. Thaw at room temp, warm briefly, then dip and sugar before serving.
• Weigh your flour: For consistent results, use 240 g flour rather than scooping by volume. It prevents dense muffins.
• Flavor twists: Add orange zest, swap vanilla for almond extract, or stir in a handful of mini chocolate chips for a fun variation.

Nutrition at a Glance

Nutrition will vary depending on your exact ingredients and how much topping adheres. The following is an approximate per one standard muffin (1/12 of the batch) with cinnamon-sugar finish:

• Calories: ~300
• Protein: ~4 g
• Total Carbohydrates: ~40 g
• Total Fat: ~14 g
• Saturated Fat: ~9 g
• Sugars: ~22 g
• Fiber: ~1 g
• Sodium: ~220 mg

Note: Using buttermilk, swapping in part whole-wheat flour, or choosing the glaze instead of cinnamon sugar will shift the numbers slightly.

Common Questions, Answered

Can I make these without liners, or will they stick?

Yes, you can skip liners. Just grease the muffin wells thoroughly with butter or nonstick spray, including the rim. Let muffins cool 5 minutes before loosening the edges with a small offset spatula and lifting out. For the crispest exterior, no liners works beautifully.

How do I store and reheat leftover Donut Muffins?

Store at room temperature in an airtight container for up to 2 days. To re-crisp the cinnamon sugar, warm in a 300°F (150°C) oven for 5–7 minutes or an air fryer at 320°F (160°C) for 2–3 minutes. For longer storage, freeze uncoated muffins up to 2 months; thaw and coat just before serving.

Can I reduce the sugar or use alternatives?

You can reduce the sugar in the batter by 2–3 tablespoons without affecting texture much. For alternatives, coconut sugar works well in the batter for a deeper flavor. For the topping, granulated sugar gives the best crunchy finish; if you prefer a lighter option, brush with melted butter and dust lightly with cinnamon instead.

A Sweet Note to Close

There’s something special about a recipe that feels like a hug and comes together with everyday ingredients. These Donut Muffins deliver that feeling with every warm, cinnamon-kissed bite. Whether you bake them for a slow weekend, a coffee catch-up with friends, or a surprise weekday treat, they bring a little celebration to the table. I hope they become a recipe you reach for when you want comfort without complication—simple to make, easy to share, and always welcome.

Happy baking—and enjoy that first, still-warm muffin. It’s the baker’s reward.